Cites del registre
Cita APA (7th ed.)
Sofía, G., Rosa, O., & Luisa, S. M. (2018). Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents. InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences.
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Cita Chicago (17th ed.)
Sofía, Guillén, Oria Rosa, i Salvador María Luisa. Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents. InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 2018.
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Cita MLA (9th ed.)
Sofía, Guillén, et al. Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents. InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 2018.
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Atenció: Aquestes cites poden no estar 100% correctes.